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How to Make a Paper Plane Cocktail

4.25 from 4 votes
Iszy PotterBy Iszy Potter
Iszy Potter
Iszy Potter Food Writer

A writer, recipe developer, and global food representation advocate. Inspired by her nutrition-focused restaurant experience, she creates innovative and nourishing dishes for home cooks. As a ghost…

Expertise: Nutrition-Focused Private Chef, Recipe Developer, Writer, And Advocate For Underrepresented Global Cuisines View all posts →
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Bourbon meets bittersweet Aperol and the lesser-known Amaro Nonino in one fabulous drink with a striking orange hue.

The modern classic Paper Plane cocktail brings together the boldness of bourbon, the bittersweet charm of Aperol, and the herbaceous allure of Amaro Nonino.

Since its creation by bartender Sam Ross in 2008, this cocktail has been jetting drinkers away on a flavor journey with just one sip. And don’t even get me started on how it looks, with that gorgeous orange hue and a cute little lemon twist garnish!

Think of the Paper Plane as the fashionable cousin to the Aperol Spritz and the Negroni. With just the right balance of sweet and sour, this drink is the perfect choice when you want to shake things up and really impress your guests!

If you’re a bourbon drinker but want something with a bit more zest, look no further.

Is a Paper Plane Cocktail Healthy?

Let’s be real: everyone is different, but in my experience, I’m at my “healthiest” (i.e., clear mind, happy gut, and good sleep) when I skip the alcohol altogether. That might not be true for everyone, but I suggest savoring this cocktail in moderation and keeping hydrated when you do drink alcohol.

To make this cocktail lower-carb, swap the Aperol for a splash of sugar-free orange liqueur. You’ll still get that delicious orange sweetness, but with fewer carbs. Just remember to check the nutritional info of the orange liqueur you pick to make sure it fits your goals.

Where did the Paper Plane come from?

The Paper Plane cocktail, created in 2008 by Sam Ross, has quickly become a modern classic in the world of mixology. Ross was inspired by the M.I.A. song, Paper Planes, which frequently played during the cocktail’s creation.

As a variation on the Prohibition-era Last Word cocktail, the Paper Plane brings a fresh twist by combining equal parts bourbon, Aperol, Amaro Nonino, and lemon juice. For those who don’t know what Amaro Nonino is, it’s an Italian herbal liqueur with a bittersweet taste and notes of orange peel, gentian root, and other aromatic herbs.

This balanced mix of bitter, herbal, and citrus flavors offers a sophisticated yet accessible profile that keeps bringing cocktail enthusiasts back for more.

How to make ahead and store

Cocktails are best enjoyed fresh, but you can prep a Paper Plane a day in advance. Mix the bourbon, Aperol, Amaro Nonino, and lemon juice in an airtight jug and place it in the fridge. When ready to serve, transfer it to a shaker. You can also make your garnish in advance and keep it in an airtight container.

Serving Suggestions

When serving up Paper Planes, I love to accompany them with some nibbles to help balance the harsh spirits.

My favorite sophisticated appetizers are these Lemon Sun-Dried Tomato Hummus And Goat Cheese Pesto Bites and these California Roll Sushi Bites. You can also never go wrong with Guacamole Salsa and some Fried Tortilla Chips or Ranch Oyster Crackers!

For something a bit more fun, I also love to make Air-Fryer Sweet Potato Fries and serve them with Air-Fryer Buffalo Cauliflower or Cauliflower Tater Tots.

Recipe

How to Make a Paper Plane Cocktail

4.25 from 4 votes
Print Rate
Serves: 1
Paper plane cocktail side shot 1 glass
Prep: 5 minutes minutes
Chilling time (glass): 1 hour hour
Total: 1 hour hour 5 minutes minutes

Ingredients

  • 3/4 ounce bourbon
  • 3/4 ounce Aperol
  • 3/4 ounce Amaro Nonino
  • 3/4 ounce freshly squeezed lemon juice
  • 1 piece of lemon zest for garnish
  • Ice

Instructions

  • Give your coupe or martini glass a little time-out in the freezer. I usually leave it in for one hour.
  • In a cocktail shaker, add bourbon, Aperol, Amaro Nonino, and lemon juice.
  • Fill the shaker with ice cubes and shake vigorously for 10 to 15 seconds.
  • To make the lemon twist garnish, use a vegetable peeler or a small paring knife to slice a thin strip of peel from the lemon, around 2 to 3 inches long. Try to avoid the white pith, as it can be bitter. If you want a neater look, trim the edges of the peel to make a clean, even strip.
  • Hold each end of the strip and twist it gently over your chilled glass to release the lemon oils. You’ll see a few drops fall into the glass, adding a fresh aroma. Set aside.
  • Strain the mixture from the shaker into the glass. Place the twisted peel on the rim of your glass or drop it into the cocktail.

Nutrition Info:

Calories: 54kcal (3%) Carbohydrates: 1g Protein: 0.1g Fat: 0.1g Saturated Fat: 0.01g Sodium: 0.4mg Fiber: 0.1g Sugar: 1g (1%)

Nutrition Disclaimer

Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.

Author: Iszy Potter
Course:Cocktails
Cuisine:American
Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!
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Healthy eating lifestyle blogger smiling indoors, casual style, natural light, Food Faith Fitness branding, promoting nutritious food choices and wellness tips.

About Iszy PotterNutrition-Focused Private Chef, Recipe Developer, Writer, And Advocate For Underrepresented Global Cuisines

A writer, recipe developer, and global food representation advocate. Inspired by her nutrition-focused restaurant experience, she creates innovative and nourishing dishes for home cooks. As a ghostwriter, Iszy helps people bring their food stories to life, ensuring every cuisine has a place at the table.

Reader Interactions

Paola Westbeek

✓Reviewed by Paola WestbeekGastronomy & Fine Wines

Published: Jul 2, 2025 | Updated: Oct 17, 2025
4.25 from 4 votes (4 ratings without comment)

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